Insanely Easy Melt-In-Your-Mouth Garlic Butter Chicken

Ella Cooks

Insanely Easy Melt-In-Your-Mouth Garlic Butter Chicken

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5 from 1 vote

Searing builds a nutty, caramelised crust while the low-and-slow braise lets the connective tissue break down so each bite is tender and juicy. Butter and a splash of cream make the sauce glossy and comforting; lemon and garlic add lift so it never tastes heavy. Finish with fresh herbs and you’ve got a dish that looks restaurant-level but is absolute minimal effort.

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Prep Time 10

Cook Time 40

Servings: 4

Course: Main Course

Calories: 548

Ingredients Equipment Method Nutrition Notes

Ingredients

1½ lb 24 oz / 680 g boneless, skinless chicken thighs (about 8 small thighs)
1 tbsp olive oil 15 ml
4 tbsp unsalted butter ≈2 oz / 56 g — divided
1 cup low-sodium chicken stock 240 ml
¼ cup heavy cream 60 ml — optional but gives a silky finish
4 garlic cloves smashed
Juice of 1 lemon about 2 tbsp / 30 ml
1 tsp Dijon mustard optional — helps emulsify the sauce
Salt & freshly ground black pepper to taste (start light and finish at the table)
Small handful fresh parsley or thyme chopped (to finish)

Equipment

Large, lidded frying pan or skillet (12″ / 30 cm ideal) or a shallow casserole
Tongs and a spoon

Method

Season & sear: Pat the chicken thighs dry and season lightly with salt and pepper. Heat the olive oil and 2 tbsp of the butter in the pan over medium-high. When the pan is hot, add the chicken in a single layer (work in two batches if needed). Sear 3–4 minutes per side until deeply golden. Remove the chicken and set aside.
Aromatics & deglaze: Lower the heat to medium. Add the smashed garlic to the pan and cook 30–45 seconds until fragrant (don’t burn). Pour in the chicken stock and use a wooden spoon to scrape up any brown bits (that’s where the flavour lives).
Braise: Return the chicken thighs to the pan, reduce heat to low, cover and simmer gently for 25–30 minutes, until the chicken is falling-apart tender and the sauce has reduced slightly. (If the braise seems too aggressive, lower the heat — it should barely simmer.)
Finish the sauce: Remove the chicken to a plate and turn the heat up a little. Stir in the remaining 2 tbsp butter, the cream (if using), lemon juice and Dijon mustard. Whisk off the heat so the sauce emulsifies and becomes glossy. Taste and season with salt and pepper.
Serve: Spoon the sauce over the chicken, scatter over chopped parsley or thyme and serve immediately with mashed potato, buttery couscous, rice or crusty bread to mop up the sauce.

Nutrition

Calories: 548kcalCarbohydrates: 2gProtein: 45gFat: 39gSaturated Fat: 16gSodium: 350mgFiber: 2g

Notes

Variations & tips

Use bone-in thighs for even richer flavour — add 10–15 minutes to the braise time.
Make it summer: Add cherry tomatoes and olives to the braise for a rustic twist.
Low-fat swap: Omit cream and use 1 tbsp extra stock — still tender but lighter.
Speed hack: If short on time, butterfly the thighs and reduce sear time; they’ll cook a little faster but still be tender.

Storage

Keep leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of stock to loosen the sauce.

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